COCONUT CAMEMBERT

Serves 2 ½ camembert cheese 1 egg, beaten 2 tbsp fine desiccated coconut Olive oil for frying 30g baby spinach 5 cherry tomatoes 10 slices cucumber 40g berries of your choice Balsamic vinegar, to serve CUT the cheese into 4 wedges; dip each wedge in beaten egg and then coconut to coat. Heat the oil in a small pan and cook wedges for 0-60 seconds each side until golden brown. Make a salad by tossing together the spinach, tomatoes, cucumber and berries and serve cheese wedges on top, drizzled with vinegar.